There’s a treasure trove of beloved recipes from Gourmet magazine in the archives of Epicurious. Here are your favorites, like crisp duck, plush French toast, lemony risotto, and more. |
Many chiles rellenos recipes require blackening the poblanos over an open flame—which you could absolutely do on your outdoor grill. But you can also create similarly smoky notes and peelable skins by roasting peppers on the stovetop or broiling them in the oven. |
